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Juicer Muffins

Lisa Faulkner

Prep 10 mins

Cook 20 mins

Total 30 mins

Makes 12

e.g. 'This lamb tagine with prunes is a perfect one-pot winter warmer'


  • 2 ripe bananas, mashed
  • 250g juicer pulp – carrot is one of the best, but any pulp will work
  • 100g walnuts, chopped
  • 4 eggs
  • 170ml maple syrup
  • 200g self raising flour
  • Large teaspoon baking powder
  • Big pinch of salt


  1. Heat the oven to 180c.
  2. Mix the banana and pulp with the walnuts, eggs and syrup until even. Add the dry ingredients and gently combine.
  3. Line a 12 hole muffin tin with cases and spoon the mixture into the cases. Bake for 20 -25 minutes until risen and golden. Cool on a wire rack.